Thai Chopped Salad With Spicy Tofu | Oregonian Recipes

Ingredients

• 1 (16-ounce) package extra-firm tofu, drained
• 1/4 cup low-sodium tamari
• 2 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil, plus additional oil for broiling
• 2 tablespoons roasted red curry paste
• 2 teaspoons sugar
• Juice of 2 limes, plus zest of 1 lime
• 1-1/2 tablespoons tamari
• 3 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes
• 2 heaping cups small okra, sliced into 1⁄2-inch rounds
• 2 cups sliced sugar snap peas
• 2 cups halved cherry tomatoes
• 2 cups cubed cucumber
• 1/4 cup loosely packed fresh mint leaves, plus more for garnish
• 1/4 cup chopped fresh basil leaves, plus more for garnish
• 2 small heads butter lettuce, rinsed and torn (about 4 cups total)
• Cilantro leaves and blossoms, for garnish
• 1 small Thai red chile, seeded and thinly sliced, for garnish